Matcha Rocky Road Bars

Rocky roads are this indulgent childhood no bake bar that you buy in cafes or bake sale. Fluffy marshmallows and chunks of biscuits coated in melted chocolate it's as simple as that. Twist it by using matcha and white chocolate, it will give it a unique taste and a beautiful colour.


  • 150g butter
  • 350g white chocolate
  • 200g rich tea biscuits
  • 100g mini marshmallows
  • 1 TBSP culinary matcha


  1. Melt the butter and white chocolate on low to medium heat.
  2. Once melted remove from heat and sieve the matcha over the chocolate, reserve ¼ of the matcha chocolate on the side.
  3. Put the biscuits in a freezer bag and bash them with a rolling pin, aim for small biscuits pieces and some crumbs.
  4. Fold the biscuits with the matcha chocolate, follow with the marshmallows.
  5. Put the pan back on low heat so the marshmallows melt a little (1 minute – you don’t want it to melt completely).
  6. Pour over the mix in a 9inch square tin lined with baking paper.
  7. Flatten with your hands or a spatula.
  8. Pour the remaining matcha chocolate and smooth the top.
  9. Leave it overnight in the fridge.
  10. Cut in 8 or 12 slices.
The original recipe using dark chocolate will recommend adding golden syrup. As white chocolate and marshmallows are already very sweet, I would omit this ingredient. Easy recipe that can be stored in the fridge for up to a week.